Kat's Kitchen

These Salted Maple Pecan Brownies are the ultimate easy fall dessert! Rich dark chocolate brownies are made with brewed coffee and butter, loaded with chopped pecans, and finished with a thick salted maple cinnamon frosting.

And the best part? We’re starting with a boxed brownie mix.

I LOVE finding simple ways to elevate boxed mixes, especially when you can make them taste a little more homemade without turning an easy dessert into an all-day baking project. For these brownies, I swap the water for brewed decaf coffee and use melted salted butter instead of oil.

Coffee is one of my favorite little tricks for chocolate desserts because it helps bring out the richness of the chocolate without making the brownies taste like coffee. I specifically use decaf coffee here because I want to be able to enjoy one of these brownies after dinner—or right before bed—without worrying about the extra caffeine!

Then we’re adding chopped pecans for added texture and topping everything with a sweet, salty maple frosting with a hint of cinnamon.

Why You’ll Love These Salted Maple Pecan Brownies

These brownies are:

• SO easy thanks to boxed brownie mix
• Rich, fudgy, and chocolatey
• Filled with crunchy pecans
• Made with butter instead of oil for a more decadent brownie
• Made with coffee instead of water for even richer chocolate flavor
• Topped with an easy salted maple cinnamon frosting
• Perfect for fall, Thanksgiving, holiday parties, or an easy weekend dessert

Equipment Needed:

You don’t need any fancy baking equipment for these brownies! Here’s what I recommend having on hand:

• Coffee maker or coffee pot – To brew the decaf coffee we’re using in place of water in the brownie mix. A traditional drip coffee pot works perfectly!
• 9×9-inch baking pan – For baking the brownies.
• Parchment paper – Makes it easy to lift the brownies out of the pan once they’re completely cooled.
• Large mixing bowl – For preparing the brownie batter.
• Whisk – For combining the coffee, melted butter, and egg.
• Rubber spatula or wooden spoon – For mixing in the brownie mix and folding in the chopped pecans.
• Hand mixer or stand mixer – For whipping together the salted maple frosting until smooth and fluffy.
• Measuring cups and spoons – For measuring the brownie additions and frosting ingredients.

Ingredients

For the Pecan Brownies

• 1 box brownie mix (I love Ghirardelli Dark Chocolate Brownie Mix)
• ¼ cup brewed decaf coffee – use a coffee pot, a french press or any drip coffee maker
• ½ cup salted butter, melted
• 1 large egg
• ½ cup chopped pecans

For the Salted Maple Frosting

• ½ cup salted butter, room temperature
• ¼ cup maple syrup
• 1 teaspoon maple extract
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 cups powdered sugar
• Additional ground cinnamon, for topping

How to Make Salted Maple Pecan Brownies

1. Prepare Your Pan

Preheat your oven to 325°F.

Line a 9×9-inch baking pan with parchment paper, leaving a little parchment hanging over the sides so the brownies are easy to lift out once they’re cooled.

2. Make the Brownie Batter

In a large mixing bowl, whisk together the brewed decaf coffee, melted salted butter, and egg until combined.

Add the brownie mix and stir just until everything comes together.

Fold in the chopped pecans.

3. Bake

Pour the brownie batter into your prepared 9×9-inch baking pan and spread it into an even layer.

Bake at 325°F for 40–45 minutes, or until the brownies are baked through according to your desired texture.

Remove from the oven and allow the brownies to cool completely before frosting.

Don’t rush this part! If the brownies are still warm, that beautiful salted maple frosting will melt.

Make the Salted Maple Frosting

While the brownies cool, make your frosting.

Add the room-temperature salted butter, maple syrup, maple extract, cinnamon, and salt to a large mixing bowl.

Using a hand mixer or stand mixer, beat until smooth and combined.

Gradually add the powdered sugar ½ cup at a time, beating between each addition, until the frosting reaches your desired sweetness and consistency.

Depending on how thick and sweet you like your frosting, you may not need every last bit of the powdered sugar—or you can add a little extra if you want a thicker frosting.

Once the brownies have cooled completely, spread the salted maple frosting evenly over the top.

Finish with a light dusting of ground cinnamon, slice into squares, and enjoy!

Why Add Coffee to Brownie Mix?

This is one of my favorite ways to elevate a boxed brownie mix!

Instead of using water, I use the same amount of brewed coffee. Coffee pairs beautifully with chocolate and helps emphasize its deep, rich flavor.

And don’t worry, you won’t even taste the coffee, it simply enhances the chocolate flavor!

I personally use decaf coffee because I love having dessert in the evening, and this way I can enjoy a brownie before bed without adding caffeine to my nighttime treat.

If you don’t have coffee or don’t want to use it, you can absolutely substitute the same amount of water.

Why I Use Butter Instead of Oil

I also like swapping the oil typically called for in boxed brownie mixes for melted salted butter.

Butter adds a richer flavor that makes a simple boxed mix taste much more homemade. And since we’re making a cozy maple pecan brownie, that buttery flavor works especially well with the pecans, maple, and cinnamon.

Can I Make These Without Pecans?

Absolutely!

I LOVE the pecans because they add a little crunch and give these brownies that cozy maple-pecan flavor, but they’re completely optional.

You can simply omit the pecans for Salted Maple Brownies.

You could also substitute another nut you love. Chopped walnuts would be especially delicious with the chocolate and maple frosting.

And if you’re serving these to a crowd, leaving out the nuts is an easy way to make the recipe more approachable for anyone who simply isn’t a pecan fan.

Tips for the Best Maple Pecan Brownies

Let the brownies cool completely. The frosting is butter-based, so putting it onto warm brownies will cause it to melt.

Use room-temperature butter for the frosting. Softened—not melted—butter will give you a smooth, fluffy frosting.

Add the powdered sugar gradually. Starting with ½ cup at a time makes it much easier to control the sweetness and texture.

Use pure maple syrup. It gives the frosting a beautiful natural maple flavor, while the maple extract amplifies that flavor without requiring so much syrup that the frosting becomes runny.

Don’t over mix the brownie batter. Mix everything just until combined, then gently fold in your pecans.

Variations

Want to switch things up? Try making these brownies with walnuts instead of pecans, leaving the nuts out entirely, adding a few extra toasted pecans over the frosting, or finishing the brownies with a tiny sprinkle of flaky sea salt for an even stronger sweet-and-salty finish.

You could also make the brownies without the frosting for a simpler maple pecan brownie, although I HIGHLY recommend keeping that salted maple frosting. It’s what really makes these feel special!

How to Store Salted Maple Pecan Brownies

Store leftover frosted brownies in an airtight container. Because the frosting contains butter, I recommend refrigerating them if you’re storing them for more than a short period.

For the best texture, let refrigerated brownies sit at room temperature for a few minutes before enjoying so the brownie and frosting can soften slightly.

The Perfect Easy Fall Brownie

You absolutely do not have to make brownies from (complete) scratch to make an incredible fall dessert.

A few simple upgrades—brewed coffee instead of water, melted butter instead of oil, crunchy pecans, and homemade salted maple frosting—can turn an everyday boxed brownie mix into something that feels completely different.

And THAT is my favorite kind of baking hack: easy enough to make on a random weeknight but delicious enough to bring to a fall party or Thanksgiving.

Cut into squares, grab yourself a cup of coffee, and enjoy!

More Fall Recipes to Try

• The Best Easy Pumpkin Muffins
• Banana Chai Muffins
• Pumpkin Pie Yogurt Bowl
• Pumpkin Spice Candied Pecans
• No-Bake Pecan Pie Bars